Field of the Invention:
[0001] The present invention relates to a food or drink containing a fructose polymer mainly
composed of β-2,1-bonds, hereinafter referred to as "polyfructan", as a substitute
for oils, fats, and sugars and having improved gel properties compared with foods
containing other oil, fat, or sugar substitutes and a creamy taste and texture equivalent
to that derived from oils and fats and a method of producing such a food or drink.
Discussion of the Background:
[0002] In recent years, problems of obesity and hyperlipemia have increased due to excessive
consumption of oils, fats, sugars, etc., and decreased consumption of dietary fibers.
It has been suggested that certain adult diseases, which are leading causes of death,
such as cancer, heart diseases, etc., are associated with excessive consumption of
oils, fats, and sugars and decreased consumption of dietary fibers. For these reasons,
a low calorie diet has been hitherto prepared by adding sugar alcohols, gum substances,
emulsion stabilizers, etc., to foods as substitutes for oils, fats, and sugars.
[0003] Examples of low calorie diet foods and methods for preparing the same include: a
method for preparing cream or paste for confectioneries or baked goods (Japanese Published
Unexamined Patent Application No. 60-66936), soybean milk cream for coffee (Japanese
Published Unexamined Patent Application No. 60-153755), low fat, foamable oil in water
emulsified fat (Japanese Published Unexamined Patent Application No. 62-22563), low
fat cream for whipping and a method for the preparation thereof (Japanese Published
Unexamined Patent Application No. 62-118855), low fat spread (Japanese Published Unexamined
Patent Application No. 62-232335) and low fat coffee whitener (Japanese Published
Unexamined Patent Application No. 63-87942).
[0004] In order to substitute a low calorie sweetener having a high degree of sweetness,
such as aspartame, for sugar, it is necessary to compensate for the lack of sugar-like
volume and texture of the low calorie sweetener by adding a filler comprising a low
calorie sugar or gelation material such as polydextrose. However, fillers tend to
cause a heavy or "pasty" texture and/or an undesirable taste and flavor in the foods
in which they are used.
[0005] The substitution of sugar alcohols, gum substances, emulsion stabilizers, etc., for
oils and fats tends to dilute the rich taste and flavor of foods. For example, the
creamy good taste and smoothness of ice cream that results when fresh cream is used
is seriously damaged when conventional cream substitutes are used. When low calorie
materials available on the market such as polydextrose or dextrin, are used in food
as substitutes for oils and fats, the food acquires a sour, pungent, or astringent
taste or a floury flavor. These conventional low calorie materials used to reduce
the amount of sugar or to increase bulk and texture or to create a creamy taste and
texture fail to provide adequate taste and flavor. In addition, these materials tend
to detrimentally affect such physical properties of food as shape retention, extensibility,
stringiness, etc.
SUMMARY OF THE INVENTION
[0006] Accordingly, one object of this invention is to solve the defects associated with
conventional oil and fat substitutes, low calorie sugars, gelation materials, and
thickening agents, by providing a material which exhibits good gel properties and
good organoleptic characteristics such as creamy taste and texture without any adverse
affects on flavor, taste, and texture when incorporated into foods or drinks.
[0007] A further object of this invention is to provide a material that may be used with
a low calorie sweetener having a high degree of sweetness, as a substitute for sugar,
to compensate for the lack of sugar-like volume and texture of the low calorie sweetener.
[0008] A further object of this invention is to provide a material that may be used with
water, milk, or a mixture of water and milk as an oil and fat substitute.
[0009] A further object of this invention is to provide a material that may be used as a
substitute for thickening agents and gelation materials.
[0010] A further object of this invention is to provide a food or drink having reduced sugar,
oil, or fat content yet retaining good gel properties and good organoleptic characteristics
of taste and texture by substituting a material for oils and fats, conventional oil
and fat substitutes, thickening agents, gelation materials, and low calorie sugars
in foods or drinks.
[0011] A further object of this invention is to provide a method of producing a food or
drink having reduced sugar, oil, or fat content yet retaining good gel properties
and good organoleptic characteristics of taste and texture by substituting a material
for oils and fats, conventional oil and fat substitutes, thickening agents, gelation
materials, and low calorie sugars in foods or drinks.
[0012] According to the present invention, there is thus provided a food or drink containing
a fructose polymer mainly composed of fructose bound by β-2,1-bonds and a method of
producing a food or drink with reduced oil, fat, and sugar content yet retaining good
gelation properties and good organoleptic properties such as taste, texture, and flavor
comprising substituting, wholly or partially, a fructose polymer mainly composed of
fructose bound by β-2,1-bonds for oils and fats, oil and fat substitutes, gelation
materials, thickening agents, and low calorie sugars.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0013] As a result of extensively investigating a solution to the problems described above,
the present inventors have found that by incorporating polyfructan composed mainly
of β-2,1-bond in foods as a substitute for oils, fats, low calorie sugars, thickening
agents, and gelatin materials, it is possible to provide a food having good organoleptic
characteristics such as creamy taste and texture and good gelation without adversely
affecting flavor, taste, and texture as with conventional oil and fat substitutes,
gelation materials, thickening agents, and low calorie sugars.
[0014] The polyfructan used in the present invention is mainly composed of fructose bound
by β-2,1-bonds and has a molecular weight in the range of 2,000 to 20,000,000, preferably
in the range of 10,000 to 15,000,000. A polyfructan containing β-2,6-bonds as a branched
chain may also be effective.
[0015] To produce polyfructan, it is conventional to use a method for incubating the conidium
of
Aspergillus sydowi and sugar (Kawai et al., Agric. Biol. Chem., 37, 2111, 1973). The polyfructan may
also be produced by other methods, such as using fructose transferase derived from
yeast,
Aspergillus oryzae,
Aspergillus niger,
Aureobasidium pullulans, etc., and sugar (such as sucrose) or inulin (derived from Jerusalem artichoke, etc.)
[0016] As described hereinabove, the polyfructan used in the present invention is known.
Because inulin is difficult to digest and because it helps Bifidobacterium to proliferate
in the intestine, it is expected to be effective in relieving constipation. In addition,
it may be applied to a patient with diabetes because it does not increase blood sugar
even in a blood sugar load test, and it reduces the triglyceride and the cholesterol
level in the blood and liver. It is assumed that polyfructan would have similar effects.
Polyfructan can be applied in the form of a powder or liquid to such foods as breads,
biscuits, etc. (Japanese Published Unexamined Patent Application No. 61-187797).
[0017] However, the characteristics of polyfructan are unknown and the application of polyfructan
to specific foods because of its physical properties, functional characteristics,
etc., is as yet undeveloped.
[0018] The present inventors have investigated the properties of polyfructan while trying
to develop an industrial process for preparing it. As a result, they found that an
aqueous paste composition of polyfructan has a texture similar to oils and fats. Furthermore,
by substituting this composition for liquid oils and solid fats such as fresh cream,
cream cheese, butter, salad oil, etc., in various cooked and processed food, the number
of calories in the resulting food are greatly reduced without the adverse effects
on flavor, taste, texture, etc., associated with conventional oil and fat substitutes.
For example, in foods using fresh cream, almost 70% can be replaced with the polyfructan
paste without sacrificing the creamy texture, the rich taste, or the flavor of fresh
cream. Furthermore, the properties of the fresh cream, such as the creamy texture
and rich taste and flavor, are not damaged.
[0019] By substituting gelation materials, thickening agents, and low calorie sugars such
as polydextrose, etc., with polyfructan or by combining these materials with polyfructan,
properties such as increased viscosity, tough texture, sour pungent taste, etc., can
be markedly relieved. Thus, it is possible to approximate the properties of sugar,
e.g., volume, water retention, moisturization, etc., by using the polyfructan in combination
with a sweetener having a high degree of sweetness, such as aspartame. Such properties
of sugar could not be adequately compensated for by using the low calorie sugars described
above in combination with a sweetener having a high degree of sweetness. Accordingly,
polyfructan provides the necessary mass and volume as a bulking agent when combined
with a sweetener having a high degree of sweetness in formulating a table sweetener
or a sweetener for use in other food.
[0020] Foods incorporating polyfructan may also contain suitable amounts of other components
without any detrimental effects. For example, such other components include a sweetener
having a high degree of sweetness, a coloring material, a pigment, an emulsifier,
a gum substance, protein, a flavor, a spice, etc.
[0021] Polyfructan may be used in the form of a powder but its use as a fluid is preferred.
That is, polyfructan is preferably dispersed in water, milk, other raw materials of
a food or drink, or mixture thereof, in 10 to 40% (w/w) to form a paste. The hardness
of the paste can be adjusted by controlling the amount of polyfructan in water, milk,
other raw materials of a food or drink, or mixture thereof so as not to damage the
physical properties of the foods prepared.
[0022] Oils and fats may be wholly substituted with a form of polyfructan, e.g., an aqueous
paste. However, a preferred degree of substitution is 20 to 70% by weight based on
the oils and fats.
[0023] Where gelation materials or thickening agents such as gelatin, animal or vegetable
protein gel including albumen or yolk, polysaccharides such as pectin, carrageenan,
xanthane gum, guar gum and other gum substances, etc., are substituted with polyfructan,
the degree or ratio of substitution may be varied depending upon the gelation materials
or thickening agents to be substituted. The determination of the optimum ratio of
polyfructan to gelation materials or thickening agents depends upon the desired degree
of gelation which is understood from an index of gel properties associated with texture
such as gel intensity, strain, etc.
[0024] The polyfructan of the present invention has a low viscosity. Its dispersion is spreadable,
smooth and creamy with good melt in the mouth characteristics yet remains tasteless
and free of the pungent or bitter taste and floury flavor often associated with polysaccharides.
Therefore, when incorporated into the foods described above, it became possible to
reinforce the creamy taste and texture that was impossible with other gum substances
or polysaccharides. That is, the polyfructan can reinforce a creamy taste and texture
without damaging the taste and texture inherently in the food.
[0025] Furthermore, the gelation materials and the like release water with passage of time
when they are incorporated into meats such as ham, sausage, etc. The polyfructan of
the present invention is advantageous over these previous gelation substitutes in
that it helps prevent the release of water.
[0026] Specific examples applying the polyfructan to foods and the preferred properties
are explained in more detail by referring to the examples below. Other features of
the invention will become apparent in the course of the following description of exemplary
embodiments which are given for illustration of the invention and are not intended
to be limiting thereof.
[0027] Obviously, numerous modifications and variations of the present invention are possible
in light of the above teachings. It is therefore to be understood that within the
scope of the appended claims, the invention may be practiced otherwise than as specifically
described herein.
Examples
Example 1
(Low calorie mayonnaise)
[0028] Following the formulation shown in Table I, low calorie mayonnaise was prepared by
substituting an aqueous paste of polyfructan for corn salad oil. As a control, mayonnaise
was prepared using the whole amount of corn salad oil. The 4 test samples were evaluated
by 12 panel members on the basis of appearance, agreeability to the palate, meltability
on the tongue, smooth swallowing, flavor, taste, and other properties. The samples
were judged on a scale of 1 to 10. A score of 10 indicates a rating of very favorable
, a score of 5 indicates a rating equivalent to the control, and a score of 1 indicates
a rating of very unfavorable.
[0029] The results are shown in Table 1. Among low calorie mayonnaise samples, mayonnaise
(D) in which 20% polyfructan aqueous paste was substituted for 67% of the corn salad
oil and mayonnaise (A) in which 25% polyfructan aqueous paste was substituted for
33% of the corn salad oil were good in agreeability to the palate, meltability on
the tongue and smooth swallowing, and showed reduction in unpleasant oily smell, mild
sour taste and salty taste. These samples were judged, as the total scoring, to be
almost equivalent to the control.
Example 2
(Low calorie dressing)
[0030] Following the formulation shown in Table 3, low calorie dressing was prepared by
substituting an aqueous paste of polyfructan for corn salad oil. As a control, low
calorie dressing was prepared using the whole amount of corn salad oil. The 3 test
samples were evaluated by 6 panel members on the basis of appearance, agreeability
to the palate, meltability on the tongue, smooth swallowing, flavor, taste, and other
properties. The samples were judged on a scale of 1 to 10. A score of 10 indicates
a rating of very favorable , a score of 5 indicates a rating equivalent to the control,
and a score of 1 indicates a rating of very unfavorable.
[0031] The results are shown in Table 4. Among low calorie dressing samples, dressing (C)
in which 20% polyfructan aqueous paste was substituted for 67% of the corn salad oil
and dressing (A) in which 20% polyfructan aqueous paste was substituted for 33% of
the corn salad oil were good in agreeability to the palate, meltability on the tongue
and smooth swallowing, and showed reduction in unpleasant oily smell, mild sour taste
and salty taste. These samples were judged, as the total scoring, to be almost equivalent
to the control.
Example 3
(Low calorie whipped cream)
[0033] Following the formulation shown in Table 5, low calorie whipped cream was prepared
by substituting an aqueous paste of polyfructan and polydextrose for fresh cream.
As a control, whipped cream was prepared using the whole amount of fresh cream. The
2 test samples were evaluated by 8 panel members on the basis of appearance, agreeability
to the palate, meltability on the tongue, smooth swallowing, flavor, taste and other
properties.
[0034] The whipped cream (A) in which polyfructan was substituted for 50% of the fresh cream
maintained the creamy texture and rich taste and flavor of fresh cream, indicating
a good taste property. Separation of the whipped cream (A) prepared using the polyfructan
occurred only with excessive frothing upon whipping. Therefore, it is believed that
polyfructan tends to have an action in preventing separation. Whipped cream (B) prepared
using polydextrose showed a considerably weaker rich taste and flavor of fresh cream
and possessed a strong rough, sour, and astringent taste.
Example 4
(Low calorie bavarois)
[0035] Following the formulation shown in Table 6, low calorie bavarois was prepared by
substituting an aqueous paste of polyfructan for fresh cream. As a control, bavarois
was prepared using the whole amount of fresh cream. The 2 test samples were evaluated
by 6 panel members on the basis of appearance, agreeability to the palate, meltability
on the tongue, smooth swallowing, flavor, taste and other properties.
[0036] Bavarois (A) in which 25% polyfructan aqueous paste was substituted for half the
fresh cream showed good meltability on the tongue and pleasant smoothness on the tongue.
Furthermore, bavarois (A) in which 25% polyfructan aqueous paste was substituted for
half the fresh cream retained the rich taste and flavor inherently possessed by fresh
cream. Bavarois obtained using a paste of the polyfructan in milk showed similar results.
Example 5
(Low calorie chocolate cream)
[0037] Following the formulation shown in Table 7, low calorie chocolate cream was prepared
by substituting an aqueous paste of polyfructan for fresh cream. As a control, chocolate
cream was prepared using the whole amount of fresh cream. The 3 test samples were
evaluated by 12 panel members on the basis of appearance, agreeability to the palate,
meltability on the tongue, smooth swallowing, flavor, taste, and other properties.
The samples were judged on a scale of 1 to 10. A score of 10 indicates a rating of
very favorable , a score of 5 indicates a rating equivalent to the control, and a
score of 1 indicates a rating of very unfavorable.
[0038] The results are shown in Table 8. Chocolate cream (A) in which 20% polyfructan was
substituted for 1/3 of the fresh cream and chocolate cream (B) in which 20% polyfructan
was substituted for 2/3 of the fresh cream were good in meltability on the tongue
and mild. In fact, they received a more favorable total score than the control.
Example 6
(Low calorie souffle gras)
[0039] Following the formulation shown in Table 9, low calorie souffle gras was prepared
by substituting an aqueous paste of polyfructan for fresh cream. As a control, souffle
gras was prepared using the whole amount of fresh cream. The 2 test samples were evaluated
by 6 panel members on the basis of appearance, agreeability to the palate, meltability
on the tongue, smooth swallowing, flavor, taste and other properties.
[0040] Souffle gras (A) in which 20% polyfructan was substituted for half the fresh cream
retained the pleasant flavor, rich taste and texture of fresh cream. On the other
hand, souffle gras (B) prepared using Paselli SA-2, which is the oil and fat substitute
dextrin of Abebe Co., showed poor fresh cream flavor and texture and possessed a powdery
flavor.
Example 7
(Low calorie cheese paste)
[0041] Following the formulation shown in Table 10, low calorie cheese paste was prepared
by substituting an aqueous paste of polyfructan for cream cheese. Evaluation was made
in a similar manner.
[0042] Cheese paste (A) in which 25% polyfructan was substituted for half the cream cheese
retained the flavor of cream cheese, showed good meltability on the tongue and good
spreadability on bread, etc., and possessed smooth texture. Cheese paste (B) in which
25% polyfructan paste was substituted for 3/4 of cream cheese showed a good texture,
although its flavor was somewhat weak.
Example 8
(Low calorie rare cheese cake)
[0043] Following the formulation shown in Table 11, low calorie rare cheese cake was prepared
by substituting an aqueous paste of the polyfructan for fresh cream and was evaluated
similarly to previous examples.
[0044] Rare cheese cake (A) in which 20% polyfructan paste was substituted for half the
fresh cream showed good agreeability to the palate and smooth texture and was tasty.
Rare cheese cake (B) prepared using Paselli SA-2, which is the oil and fat substitute
dextrin of Abebe Co., had a powdery and foreign taste, and was not thus favorable.
Example 9
(Low calorie butter cream)
[0045] Following the formulation shown in Table 12, low calorie butter cream was prepared
by substituting an aqueous paste of polyfructan for salt-free butter and was evaluated
similarly to previous examples.
[0046] Butter cream (A) in which 25% polyfructan paste was substituted for half the salt-free
butter retained the flavor of butter cream, was free of collapse in shape due to elevated
temperature, namely, good shape retention and was tasty. Butter cream (B) in which
polydextrose of Pfizer was substituted for half the salt-free butter showed a weak
flavor of butter cream and showed a strong sour, rough and astringent taste.
Example 10
(Low calorie baked cheese cake)
[0047] Following the formulation shown in Table 13, low calorie baked cheese cake was prepared
by substituting an aqueous paste of the polyfructan for fresh cream or cream cheese.
Baking conditions were at 180°C for 50 minutes and then at 150°C for 20 minutes. As
a control, baked cheese cake was prepared using the whole amount of fresh cream and
cream cheese. The 4 test samples were evaluated by 6 panel members on the basis of
appearance, agreeability to the palate, meltability on the tongue, smooth swallowing,
flavor, taste and other properties. The cake samples all possessed a good taste, as
shown in Table 14.
Example 11
(Low calorie madeleine)
[0048] Following the formulation shown in Table 15, low calorie madeleine was prepared by
substituting an aqueous paste of polyfructan for salt-free butter. Baking conditions
were at 180°C for 30 minutes. As a control, madeleine was prepared using the whole
amount of salt-free butter. The 4 test samples were evaluated by 8 panel members on
the basis of appearance, texture, taste and flavor. Madeleine in which polyfructan
was substituted for 33% of salt-free butter retained a flavor of butter and was equivalent
to the control in appearance and texture, as shown in Table 16. Moist and smooth texture
were imparted to the madeleine, indicating a good taste.
Example 12
(Low calorie bread)
[0049] Following the formulation shown in Table 17, low calorie bread was prepared by substituting
an aqueous paste of polyfructan for shortening. For the preparation, automatic home
bakery SD-BT3 manufactured by Matsushita Electronic Industry Co., Ltd. was used.
[0050] Bread prepared using the whole amount of shortening was made as a control. A taste
evaluation of 2 test samples was performed in a manner similar to that described above.
As the result, the samples all showed a good taste, as shown in Table 18.
Example 13
(Low calorie American pastry)
[0051] Following the formulation shown in Table 19, low calorie American pastry was prepared
by substituting an aqueous paste of polyfructan for salt-free butter. Baking conditions
were at 160-170°C for 30 minutes. American pastry prepared using the whole amount
of salt-free butter was made as a control. A taste evaluation of test samples (A)
and (B) was performed in a manner similar to that described above by 10 panel members.
[0052] A crispy texture which is important for pie increased in both samples, without changing
taste and flavor. The samples showed good taste. In addition, the samples formed a
color only with difficulty when backed.
Example 14
(Low calorie brioche)
[0053] Following the formulation shown in Table 20, low calorie brioche was prepared by
substituting an aqueous paste of polyfructan for shortening. For the preparation,
automatic home bakery SD-BT3 manufactured by Matsushita Electronic Industry Co., Ltd.
was used. Brioche prepared using the whole amount of shortening was made as a control.
A taste evaluation of 2 test samples was performed in a manner similar to that described
above. The two samples showed improved meltability on the tongue and chewiness and
showed a favorable decrease in the oily smell of shortening.
Example 15
(Low calorie doughnuts)
[0054] Following the formulation shown in Table 21, low calorie doughnuts were prepared
by substituting an aqueous paste of polyfructan for shortening. Frying was performed
at 160°C for 30 minutes. A taste evaluation was performed in a manner similar to that
described above. As compared to the control prepared using the whole amount of shortening,
the samples showed an increase in elasticity, a good consumer acceptance in texture
and were favorably free of an unpleasant oily flavor.
Example 16
(Low calorie corn potage soup)
[0055] Following the formulation shown in Tables 22 and 23 low calorie corn potage soup
was prepared by substituting an aqueous paste of polyfructan for fresh cream. Corn
potage soup prepared using the whole amount of fresh cream was made as a control.
Sensory evaluation of test samples (A) and (B) was performed in a similar manner by
6 panel members. The samples (A) and (B) both had a texture, taste and flavor similar
to the control, retained the fresh cream flavor of the control, and were highly tasty
with body texture.
Example 17
(Low calorie margarine)
[0056] Following the formulation shown in Table 24, low calorie margarine was prepared by
substituting an aqueous paste of polyfructan for the margarine blend oil (soybean
oil + hydrogenated oil and fat). Margarine prepared using the whole amount of margarine
blend oil was made as a control. Sensory evaluation of test samples (A) and (B) was
performed in a similar manner. As the result, the samples (A) and (B) both had an
improved meltability on the tongue, imparted spreadability and were favorably tasty,
as compared to control.
Example 18
(Yogurt beverage)
[0057] Yogurt beverage shown in Table 25 was prepared as samples in a conventional manner.
[0058] Sensory evaluation of A and B was performed by a panel of 20 individuals. B was preferred
by a ratio of 3:1. In the polydextrose group of A, a strong pungent, astringent, rough
and bitter taste was noted. B had a lesser pungent, astringent and rough taste and
was judged good.
Example 19
(Soup)
[0059] Soup shown in Table 26 was prepared in a conventional manner. (A) showed a strong
sour and bitter taste. (B) showed good balance in taste.
Example 20
(Cocoa)
[0060] Cocoa shown in Table 27 was prepared. (A) prepared using polydextrose showed a strong
sour and rough taste.
[0061] A sensory evaluation of (A) and (B) was performed by a panel of 20 individuals. By
a ratio of 18:2, (B) prepared using polyfructan showed good taste. (B) using polyfructan
was preferred.
Example 21
(Yogurt beverage)
[0062] Following the formulation described below, yogurt beverage samples were prepared
using polyfructan.
Formulation (unit: gram) |
Plain yoghurt: |
60.0 |
Water: |
40.0 |
Polyfructan: |
8.0 |
Aspartame |
0.032 |
[0063] Yogurt beverage samples prepared by the above formulation were comparable in texture
with the control group prepared using 8.0 g of sugar, indicating a favorable taste
equivalent to the control group. To examine the physical properties, the degree of
water release was determined after centrifugation. When 5 ml of yogurt was used, 3
ml of water release was noted in the control group, whereas in the formulation group,
water release was as small as 0.7 ml, indicating the effect of polyfructan in preventing
water release.
[0064] The foregoing results reveal that when a sweetener having a high degree of sweetness
is used in a milk beverage such as a yogurt beverage, lactic acid beverage, etc.,
the bulk of polyfructan not only reinforces body texture (bulk and space) and imparts
organoleptic properties equivalent to those of sugar but it can also be expected to
exhibit effect in preventing water release. Among ordinary gum substances, guar gum,
which is known to have the effect of preventing water release fails to reinforce body
texture (bulk and space). By using polyfructan, the both effects can be exhibited
at the same time.
Example 22
(Improvement in shape retention property of low calorie ice cream)
[0066] Following the formulation shown in Table 28, ice cream was prepared.
[0067] In the group (B) using polydextrose, shape was collapsed in about 10 minutes after
standing at room temperature, and in the control group (A), shape was collapsed in
about 30 minutes.
[0068] On the other hand, the group (C) using polyfructan retained its shape even after
standing at room temperature for an hour.
Example 23
(Sponge cake)
[0069] Three sponge cakes shown in Table 29 were prepared. There were no difference among
control (A), (B) and (C) in taste and texture immediately after baking.
[0070] However, 2 to 3 days after baking, sponge cake (B) baked using polydextrose showed
a sticky texture.
[0071] Sponge cake (C) baked using the polyfructan retained its texture soon after baking
even 3 days after and showed more elasticity and a smoother texture than control (A).
Example 24
(Sponge cake)
[0072] Using the polyfructan, sponge cake samples were prepared in the following formulation:
Formulation (unit: gram) |
Polyfructan: |
6.0 |
Water: |
10.0 |
Sugar: |
20.0 |
Yolk: |
45.0 |
Albumen: |
60.0 |
Milk: |
10.0 |
Wheat flour: |
40.0 |
Butter: |
10.0 |
Aspartame |
0.1 |
[0073] Sponge cake prepared by the above formulation showed puffing ability in its appearance
similar to the control group in a conventional formulation in which 40.0 g of sugar
was used and no polyfructan, aspartame, or water were used. In texture, the sponge
cake showed less stickiness and light agreeability to the palate.
[0074] The foregoing results reveal that when polyfructan is used with an amount of sugar
less than that used in the control group, the polyfructan not only compensates for
the solid content in an amount corresponding to the reduced amount of sugar but also
exhibits a puffing effect similar to sugar, i.e., a shape retention effect. According
to the present method, it is possible to supplement the shape retention effect when
a sweetener having a high degree of sweetness, such as aspartame, etc., is used in
cake-like foods, e.g., sponge cake, castilla, pound cake, Karukan (sweetened jelly
of yam and rice flour), etc., prepared by whipping egg albumen, etc., and fixing the
foam to impart a texture thereto.
Example 25
(Cookie)
[0075] Using polyfructan, cookie samples were prepared in the following formulation.
Formulation (unit: gram) |
Polyfructan: |
10.0 |
Water: |
5.0 |
Butter: |
25.0 |
Sugar: |
10.0 |
Yolk: |
15.0 |
Wheat flour: |
50.0 |
Aspartame |
0.05 |
[0076] Cookies prepared by the above formulation showed puffing ability and an appearance
somewhat better than a control group in which a conventional formulation utilizing
10.0 g of sugar was used but no polyfructan, aspartame, or water was used, although
baked a little longer. In texture, the cookie showed a moist and soft taste and crispy
and pleasant roughness in combination.
[0077] The foregoing results reveal that when polyfructan is used, it is possible to improve
the puffing ability of baked cakes such as cookie, sable, biscuit, etc., and at the
same time, impart a crispy and soft texture thereto.
Example 26
(Lacto-ice cream)
[0079] Using polyfructan, lacto-ice cream samples were prepared in the following formulation.
Formulation (unit: gram) |
Coconut oil: |
30.0 |
Skimmed milk: |
40.0 |
Sugar: |
75.0 |
Gum substance: |
3.0 |
Monoglyceride: |
3.0 |
Vanilla essence: |
2.0 |
Water: |
772.0 |
Polyfructan |
75.0 |
Aspartame |
0.44 |
[0080] Lacto-ice cream samples prepared by the above formulation showed no difference in
appearance from the control group prepared by a conventional formulation in which
150 g of sugar was used but neither polyfructan nor aspartame was used. In texture,
the lacto-ice cream showed good meltability on the tongue and was smooth. In physical
properties, the lacto-ice molded into a cylinder having a diameter of 2.0 cm and a
length of 3.0 cm was put at a temperature of 20°C and a time until the ice melted
out was visually measured. In the control group, the ice cream lost its shape in 35
minutes, whereas
the ice cream in the test group having the formulation described above lost its shape
in 55 minutes. In the control group, water release was caused but no water release
was noted in the test group.
[0081] The foregoing results reveal that when the polyfructan is used, smoothness and meltability
on the tongue similar to sugar are imparted, namely, growth of ice crystal is prevented
and a shape retention property that when put at room temperature, its shape is retained
over a long period, is also imparted. According to the present method, it is expected
to reinforce a body texture and smoothness when a sweetener having a high degree of
sweetness, such as aspartame, etc., is used in cakes such as lacto-ice cream, ice
milk, sherbet, etc., which are prepared by ice crystals.
Example 27
(Jam)
[0082] Polyfructan was substituted for a half (A) and all (B) of the weight of sugar, respectively.
Following the formulation (unit: gram) shown in Table 30, 3 kinds of jams were subjected
to organoleptic examination on physical properties (smoothness and stickiness) by
10 panel members with respect to the products immediately after preparation and after
storage. Evaluation was performed by comparing the test groups (A) and (B) shown in
Table 30 with the control group in which sugar was used. The results are as follows.
[0083] Criterion for evaluation:
Score 0... worse than the control group
Score 2.5... somewhat worse than the control group
Score 5.0... same as the control group
Score 7.5... somewhat better than the control group
Score 10.0... better than the control group
Immediately after the preparation, there was almost no difference in the physical
properties and the scoring was as shown in Table 31. After storage, however, sugar
crystals were precipitated in the control group but no crystal was precipitated in
the test group, which is reflected by the scoring shown in Table 32.
[0084] In this case, the jam was characteristic of smoothness being imparted due to no precipitation
of crystals, no increase in viscosity caused by a conventional crystallization prevention
agent, e.g., dextrin, because of low viscosity of the polyfructan and softness inherent
to jam being retained without becoming hard, and because of good water retention property.
[0085] The foregoing results reveal that when the polyfructan is used in jam, it is possible
to prevent crystallization during storage, without affecting other properties of jam,
e.g., viscosity, hardness, etc.
[0086] According to the present method, it is possible to use the fructose polymer in food
such as jam, marmalade, fruit sauce, etc., wherein sugar is used as a body, together
with a sweetener having a high degree of sweetness.
Example 28
(Jelly)
[0088] The polyfructan was substituted for 50% (A) and 25% (B) of the weight of sugar, respectively.
Following the formulation (unit: gram) shown in Table 33, 2 jelly samples were prepared.
[0089] The jelly samples prepared in the formulation described above showed no difference
in appearance and texture, from the control group prepared in a conventional formulation
in which 40 g of sugar was used but neither polyfructan nor aspartame was used.
[0090] The foregoing results reveal that by using polyfructan, it is possible to prepare
dietary fiber-reinforced jelly having a good appearance and texture equivalent to
jelly prepared using sugar.
[0091] When polyfructan is used with a dietary fiber, it is possible to add dietary fiber
in a higher concentration than when conventional gum substances such as pectin, etc.,
are used due to its low viscosity when formed in a solution. It is also possible to
impart organoleptic properties of sugar, e.g., hardness, smoothness, meltability on
the tongue, and the like, to jelly.
Example 29
(Gel)
[0092] Using the polyfructan derived from
Aspergillus sydowi, agar and starch gel were prepared in the following formulation. Breaking strength
and deformation were determined by a rheometer. A size of the gel was 3 cm in diameter
and 3 cm in width and a spherical plunger of 10 mm was used.
Formulation:
- Agar gel:
- agar powder 3%
Aspergillus sydowi-derived polyfructan 1%
In the control group, 3% of agar powder alone was used.
- Starch gel:
- corn starch 20%
Aspergillus sydowi-derived polyfructan 7%
In the control group, 20% corn starch alone was used.
[0093] Breaking strength and deformation were as follows.
- Agar gel:
- breaking strength 433 g/cm² (637 g/cm²)
deformation 0.6 cm (0.5 cm)
- Starch gel:
- breaking strength 36 g/cm²(166 g/cm²)
deformation 0 cm (0.8 cm)
[0094] Data within parenthesis indicate the control group.
[0095] As described above, softness was imparted to the gel by adding the polyfructon.
Example 30
(Custard pudding)
[0096] Using the polyfructon derived from
Aspergillus sydowi, custard pudding samples were prepared in the following formulation.
Formulation (unit: gram) |
Aspergillus sydowi-derived polyfructan: |
25.0 |
Granulated sugar: |
25.0 |
Egg: |
100 |
Milk: |
240 |
Aspartame: |
0.125 |
Vanilla essence: |
0.1 |
[0097] The custard pudding samples prepared in the formulation described above showed no
pore in appearance but were smooth and possessed more creamy taste and texture and
was meltable on the tongue, as compared to the control group in which 50 g of sugar
was used.
Example 31
(Rare cheese cake)
[0098] Using the polyfructan derived from
Aspergillus sydowi, rare cheese cake samples were prepared in the following formulation.
Formulation (unit: gram) |
Cream cheese: |
150 |
Aspergillus sydowi-derived polyfructan: |
10 |
Milk: |
40 |
Granulated sugar: |
20 |
Lemon juice: |
10 |
Gelatin: |
5 |
Water: |
50 |
[0099] The rare cheese cake samples prepared in the formulation described above showed no
difference in appearance and were creamy and meltable on the tongue and smooth, as
compared to the control group in which 20 g of sugar was used. By adding the polyfructan,
the creamy texture was reinforced.
Example 32
(Chocolate mousse)
[0100] Using the polyfructan derived from
Aspergillus sydowi, chocolate mousse samples were prepared in the following formulation.
Formulation (unit: gram) |
Chocolate: |
70 |
Yolk: |
20 |
Aspergillus sydowi-derived polyfructan: |
20 |
Milk: |
100 |
Gelatin: |
10 |
Fresh cream: |
50 |
Albumen: |
50 |
Granulated sugar: |
20 |
Aspartame: |
0.05 |
[0101] The chocolate mousse samples prepared in the formulation described above showed no
difference in appearance and were smooth and agreeable to the palate, more creamy
and meltable on the tongue and rich, as compared to the control group in which 40
g of sugar was used.
Example 33
(Wine cream)
[0103] Using the polyfructan derived from
Aspergillus sydowi, wine cream samples were prepared in the following formulation.
Formulation (unit: gram) |
Corn starch: |
5 |
White wine: |
50 |
Gelatin: |
5 |
Cream cheese: |
150 |
Aspergillus sydowli-derived polyfructan: |
25 |
Milk: |
75 |
Lemon juice: |
50 |
Fresh cream: |
50 |
Albumen: |
50 |
Aspartame: |
0.1 |
[0104] The wine cream samples prepared in the formulation described above showed no difference
in appearance and were smooth and more creamy and meltable on the tongue, as compared
to the control group in which 25 g of sugar was used.
Example 34
(Bavarois)
[0105] Using the polyfructan derived from
Aspergillus sydowi, bavarois samples were prepared in the following formulation.
Formulation (unit: gram) |
Aspergillus sydowi-derived polyfructan: |
38 |
Milk: |
135 |
Fresh cream: |
55 |
Yolk: |
20 |
Gelatin: |
6 |
Aspartame: |
0.19 |
Water: |
35 |
Vanilla essence: |
0.1 |
[0106] The bavarois samples prepared in the formulation described above showed no difference
in appearance and were smooth and more creamy and meltable on the tongue, as compared
to the control group in which 38 g of sugar was used.
Example 35
(Ice cream)
[0107] Using the polyfructan derived from
Aspergillus sydowi, ice cream samples were prepared in the following formulation.
Formulation (unit: gram) |
Gelatin: |
3 |
Water: |
15 |
Milk: |
200 |
Yolk: |
30 |
Liquor: |
15 |
Sugar: |
25 |
Aspartame: |
0.14 |
Fresh cream: |
100 |
Aspergillus sydowi-derived polyfructan: |
25 |
[0108] The ice cream samples prepared in the formulation described above showed no difference
in appearance and were smooth and more creamy in meltability on the tongue, as compared
to the control group in which 1 g of guar gum was used. By adding the polyfructan,
the creamy texture was reinforced.
Example 36
[0109] With respect to various desserts prepared in Examples 30 through 35, organoleptic
evaluation was performed by 9 panel members on a creamy texture such as softness,
smoothness, spreadability, etc., and the total creamy taste and texture. As a control,
there were provided samples prepared in a conventional formulation in which no polyfructan
was used.
[0110] Criterion for the evaluation is as follows.
Score 0... worse than the control group
Score 2.5... somewhat worse than the control group
Score 5.0... same as the control group
Score 7.5... somewhat better than the control group
Score 10.0 ... better than the control group
Results:
[0111] As shown in Table 34, it was confirmed in any of the test groups that by using the
polyfructan, the effect of reinforcing a creamy taste and texture was obtained.
[0112] By substituting the polyfructan for a part of or the whole of gelation materials,
thickening agents, low calorie sugars or oils and fats, there are provided food having
a good taste and flavor in which agreeability to the palate, meltability on the tongue
and smooth swallowing are improved, and good gel property and creamy texture are reinforced.
Table 1
Formulation of low calorie mayonnaise |
|
Control |
A |
B |
C |
D |
Corn salad oil |
66 |
44 |
22 |
0 |
22 |
25% Polyfructan paste |
0 |
22 |
44 |
66 |
0 |
20% Polyfructan paste |
0 |
0 |
0 |
0 |
44 |
Yolk |
10 |
10 |
10 |
10 |
10 |
Table salt |
1 |
1 |
1 |
1 |
1 |
Creal vinegar |
7.5 |
7.5 |
7.5 |
7.5 |
7.5 |
Table 2
Results of evaluation on low calorie mayonnaise |
|
Control |
A |
B |
C |
D |
Comment |
strongly sour |
mild |
mild |
pasty |
mild |
strongly salty |
spreadable |
smooth |
powdery |
mildly sour |
strongly sour & salty |
good meltability on the tongue |
pasty |
|
mildly salty |
|
mildly sour |
|
|
good meltability on the tongue |
Total scoring |
5.0 |
4.1 |
2.8 |
2.4 |
4.2 |
Table 3
Formulation of low calorie dressing |
|
Control |
A |
B |
C |
Corn salad oil |
37 |
25 |
12 |
0 |
20% Polyfructan paste |
0 |
12 |
25 |
37 |
Creal vinegar |
14 |
14 |
14 |
14 |
Granulated sugar |
4.7 |
4.7 |
4.7 |
4.7 |
Table salt |
3.4 |
3.4 |
3.4 |
3.4 |
Sodium glutamate |
0.4 |
0.4 |
0.4 |
0.4 |
Xanthane gum |
0.4 |
0.4 |
0.4 |
0.4 |
Black pepper |
0.1 |
0.1 |
0.1 |
0.1 |
Water |
40 |
40 |
40 |
40 |
Table 4
Results of evaluation on low calorie dressing |
|
A |
B |
C |
Comment |
mild taste |
mild taste |
strong pepper |
|
|
flavor |
weakly acidic and salty |
good adherence to vegetable |
no oily smell |
good adherence to vegetable |
no oily smell |
light taste |
Table 5
Formulation of low calorie whipped cream |
|
Control |
A |
B |
Fresh cream |
100 |
50 |
50 |
25% Polyfructan paste |
0 |
50 |
0 |
25% Polydextrose |
0 |
0 |
50 |
Sugar |
10 |
10 |
10 |
Table 6
Formulation of low calorie bavarois |
|
Control |
A |
B |
Fresh cream |
100 |
50 |
50 |
25% Polyfructan paste |
0 |
50 |
0 |
Yolk |
18 |
18 |
18 |
Granulated sugar |
40 |
40 |
40 |
Milk |
100 |
100 |
100 |
Gelatin |
6 |
6 |
6 |
Vanilla essence |
0.3 |
0.3 |
0.3 |
Water |
30 |
30 |
30 |
Table 7
Formulation of low calorie chocolate cream |
|
Control |
A |
B |
C |
Fresh cream |
33 |
22 |
11 |
0 |
20% Polyfructan paste |
0 |
11 |
22 |
33 |
Sweet chocolate |
67 |
67 |
67 |
67 |
Table 8
Results of evaluation on low calorie chocolate cream |
|
Control |
A |
B |
C |
Comment |
somewhat poor meltability |
light flavor |
mild |
good agreeability to the palate |
|
mild |
good flower decorating property |
good flower decorating property |
|
good agreeability on the tongue |
good shape retention property |
good shape retention property |
|
|
|
hard chocolate-like |
Total scoring |
5.0 |
5.8 |
5.1 |
4.1 |
Table 9
Formulation of low calorie souffle gras |
|
Control |
A |
B |
Fresh cream |
50 |
25 |
25 |
20% Polyfructan paste |
0 |
25 |
0 |
20% Paselli SA-2 |
0 |
0 |
25 |
Granulated sugar |
20 |
20 |
20 |
Yolk |
18 |
18 |
18 |
Gran marnier |
10 |
10 |
10 |
Water |
15 |
15 |
15 |
Table 10
Low calorie cheese paste |
|
Control |
A |
B |
Cream cheese |
100 |
50 |
25 |
25% Polyfructan paste |
0 |
50 |
75 |
Table 11
Formulation of low calorie rare cheese cake |
|
Control |
A |
B |
Fresh cream |
160 |
80 |
80 |
20% Polyfructan paste |
0 |
80 |
0 |
20% Paselli SA-2 |
0 |
0 |
80 |
Granulated sugar |
14 |
14 |
14 |
Lemon juice |
7.5 |
7.5 |
7.5 |
Gelatin |
3 |
3 |
3 |
Water |
50 |
50 |
50 |
Table 12
Formulation of low calorie butter cream |
|
Control |
A |
B |
Salt-free butter |
100 |
50 |
50 |
25% Polyfructan paste |
0 |
50 |
0 |
25% Polydextrose |
0 |
0 |
50 |
Yolk |
21 |
21 |
21 |
Granulated sugar |
50 |
50 |
50 |
Water |
18 |
18 |
18 |
Table 13
Formulation of low calorie baked cheese cake |
|
Control |
A |
B |
C |
D |
Cream cheese |
100 |
50 |
0 |
100 |
100 |
Fresh cream |
80 |
80 |
80 |
40 |
0 |
25% Polyfructan paste |
0 |
50 |
100 |
40 |
80 |
Egg |
40 |
40 |
40 |
40 |
40 |
Soft flour |
10 |
10 |
10 |
10 |
10 |
Granulated sugar |
35 |
35 |
35 |
35 |
35 |
Table 14
Results of evaluation on low calorie baked cheese |
A |
B |
C |
D |
Mild texture good spreadability and extendibility no difference from control in taste
and flavor; good meltability on the tongue; somewhat weakly sour. |
Weak cheese flavor; creamy texture strong flavor like egg and fresh cream; good spreadability
and extendibility; good meltability on the tongue; mildly sour. |
No difference from control in taste; flavor and texture; good spreadability and extendibility;
rich taste; agreeable to the palate and good meltability on the tongue. |
Creamy texture somewhat poor smoothness; rich taste; strong flavor like egg. |
Table 15
Formulation of low calorie madelaine |
|
Control |
A |
B |
C |
D |
Salt-free butter |
60 |
40 |
20 |
20 |
20 |
Granulated sugar |
60 |
60 |
60 |
60 |
60 |
Soft flour |
60 |
60 |
60 |
60 |
70 |
Egg |
60 |
60 |
60 |
60 |
60 |
Water |
0 |
0 |
0 |
30 |
30 |
25% Polyfructan paste |
0 |
20 |
40 |
0 |
0 |
Table 16
Results of evaluation on low calorie madelaine |
A |
B |
C |
D |
Similar to control in appearance, texture and flavor; strong butter flavor; moist
and delicious. |
Somewhat white a bit sticky, strong flavor; somewhat sweet like sweet pastry. |
Crispy & dry; light castilla-like; weak butter flavor; watery; strongly sweet. |
Somewhat hard texture like sponge cake; strong egg flavor; weak butter flavor. |
Table 17
Formulation of low calorie bread |
|
Control |
A |
B |
Soft flour |
250 |
250 |
250 |
Granulated sugar |
34 |
34 |
34 |
Skimmed milk |
6 |
6 |
6 |
Table salt |
5 |
5 |
5 |
Shortening |
30 |
20 |
10 |
Water |
150 |
150 |
150 |
Dry yeast |
3 |
3 |
3 |
25% Polyfructan paste |
0 |
10 |
20 |
Table 18
Results of evaluation on low calorie bread |
A |
B |
No difference from control in taste, flavor and texture; delicious. |
Somewhat moist texture; color is somewhat light when baked; edge portion is soft. |
Table 19
Formulation of low calorie American pastry |
|
Control |
A |
B |
Hard flour |
55 |
55 |
55 |
Soft flour |
20 |
20 |
20 |
Shortening |
55 |
35 |
20 |
25% Polyfructan paste |
0 |
50 |
0 |
Chilled water |
25 |
25 |
25 |
Table salt |
1.5 |
1.5 |
1.5 |
Table 20
Formulation of low calorie brioche |
|
Control |
A |
B |
Shortening |
100 |
67 |
37 |
25% Polyfructan paste |
0 |
33 |
67 |
Hard flour |
100 |
100 |
100 |
Soft flour |
100 |
100 |
100 |
Granulated sugar |
18 |
18 |
18 |
Skimmed milk |
6 |
6 |
6 |
Table salt |
4 |
4 |
4 |
Water |
40 |
40 |
40 |
Egg |
60 |
60 |
60 |
Dry yeast |
4 |
4 |
4 |
Table 21
Formulation of low calorie doughnuts |
|
Control |
Sample |
Soft flour |
100 |
100 |
Baking powder |
3 |
3 |
Sugar |
25 |
25 |
Shortening |
10 |
0 |
25% Polyfructan paste |
0 |
10 |
Egg |
25 |
25 |
Water |
12 |
12 |
Table 22
Formulation of low calorie corn potage |
|
Control |
A |
B |
Soup base |
200 |
200 |
200 |
Milk |
100 |
100 |
100 |
Fresh cream |
38 |
25 |
13 |
25% Polyfructan paste |
0 |
13 |
25 |
Table salt |
1 |
1 |
1 |
Table 23
Formulation of soup base used above |
Corn (cream style) |
500 |
Butter |
80 |
Onion |
160 |
Carrot |
100 |
Wheat flour |
40 |
Hot water |
1600 |
Consomme |
2 pieces |
|
Boiled down to 1600 in total |
Table 24
Formulation of low calorie margarine |
|
Control |
A |
B |
Margarine blend oil |
1590 |
1060 |
530 |
20% Polyfructan paste |
0 |
530 |
1060 |
Lecithin |
4 |
4 |
4 |
Monoglyceride |
6 |
6 |
6 |
Water |
376 |
376 |
376 |
Table salt |
24 |
24 |
24 |
Table 25
Formulation of yogurt beverage |
|
A |
B |
Yogurt (fat content, 2.35% |
895 |
895 |
Cherry syrup |
80 |
80 |
Sugar |
20 |
20 |
Corn starch |
3 |
3 |
Locust bean gum |
2 |
2 |
Polydextrose |
50 |
0 |
Polyfructan |
0 |
50 |
Table 26
Formulation of soup |
|
A |
B |
Potato powder |
60.9 g |
60.9 g |
Chicken powder |
6.5 |
6.5 |
Skimmed milk |
13 |
13 |
Table salt |
6.5 |
6.5 |
Butter powder |
13 |
13 |
Onion extract powder |
1.3 |
1.3 |
White pepper |
0.13 |
0.13 |
Celery powder |
0.013 |
0.013 |
Laurel powder |
0.013 |
0.013 |
Polydextrose |
130 |
0 |
Polyfructan |
0 |
130 |
Water |
1300 g |
1300 g |
Total |
1500 g |
1500 g |
Table 27
Formulation of cocoa |
Cocoa |
0.8% |
0.8% |
Sugar |
3.8 |
3.8 |
Hot water |
3.8 |
3.8 |
Milk |
76.3 |
76.3 |
Water |
12.0 |
12.0 |
Polydextrose |
3.0 |
3.0 |
Polyfructan |
0 |
3.0 |
Table 28
Formulation of low calorie ice cream |
|
A |
B |
C |
Coconut oil |
60 g |
60 g |
60 g |
Skimmed milk |
80 |
80 |
80 |
Sugar |
300 |
- |
- |
Aspartame |
- |
1.4 |
1.4 |
Guar gum |
3 |
3 |
3 |
Carrageenan |
1 |
1 |
1 |
Locust bean gum |
2 |
2 |
2 |
Monoglyceride |
6 |
6 |
6 |
Vanilla essence |
4 |
4 |
4 |
Polydextrose |
- |
300 |
- |
Polyfructan |
- |
- |
300 |
Water |
1544 |
1543 |
1543 |
Total |
2000 g |
2000 g |
2000 g |
Table 29
Formulation of sponge cake |
|
A |
B |
C |
Egg |
3 |
3 |
3 |
Sugar |
150 g |
150 g |
150 g |
Wheat flour |
100 g |
100 g |
100 g |
Butter |
30 g |
30 g |
30 g |
Milk |
30 g |
30 g |
30 g |
Polydextrose |
- |
60 g |
- |
Polyfructan |
- |
- |
60 g |
Aspartame |
- |
0.2 g |
0.2 g |
Table 30
Formulation of jam |
|
Control |
A |
B |
1) Strawberry 1/5 concentrate |
60 |
60 |
60 |
2) Refined sugar |
210 |
105 |
- |
3) Polyfructan |
- |
105 |
210 |
4) APM |
- |
0.525 |
1.05 |
5) Water |
300 |
300 |
300 |
6) Citric acid (50% solution) |
3.5 |
3.5 |
3.5 |
7) Pectin (Hi-methoxy) |
4.0 |
4.0 |
4.0 |
8) Calcium lactate |
0.07 |
0.07 |
0.07 |
Total weight (g) |
577.57 |
578.095 |
578.62 |
Final weight (g) |
300 |
300 |
300 |
Note) A: Polyfructan substitution rate of 50%
B: Polyfructan substitution rate of 100%
Note) B: 25% Paste was prepared from polyfructan and moisture was evaporated off to
adjust the solid weight |
Table 31
Evaluation immediately after preparation |
Sample code |
A |
B |
Scoring |
5.0 |
4.8 |
Table 32
Evaluation immediately after preparation |
Sample code |
A |
B |
Scoring |
7.5 |
6.0 |
Table 33
Formulation of jelly |
|
Control |
A |
B |
Gelatin powder |
100 |
50 |
50 |
Water |
130 |
130 |
130 |
Sugar |
40 |
20 |
30 |
Grape juice |
100 |
100 |
100 |
Lemon juice |
15 |
15 |
15 |
Polyfructan |
- |
20 |
20 |
APM |
- |
0.11 |
0.05 |
Table 34
Evaluation on various desserts |
Example |
30 |
31 |
32 |
33 |
34 |
35 |
Softness |
5.5 |
7.0 |
6.0 |
5.2 |
6.6 |
5.0 |
Smoothness |
6.5 |
6.0 |
7.3 |
6.8 |
7.5 |
6.1 |
Spreadability |
5.8 |
5.5 |
6.4 |
5.2 |
5.9 |
5.4 |
Creamy texture |
6.0 |
5.6 |
7.4 |
5.5 |
6.6 |
5.8 |
Pleasantness |
6.0 |
7.0 |
6.6 |
6.3 |
6.6 |
5.8 |
1. A food or drink containing a fructose polymer mainly composed of fructose bound by
β-2,1-bonds.
2. The food or drink of Claim 1, wherein the fructose polymer further contains β-2,6-bonds
as a branched chain.
3. The food or drink of Claim 1, wherein the fructose was formed by incubating the conidium
of Aspergillus sydowi and sugar or by using fructose transferase derived from yeast, Aspergillus oryzae, Aspergillus niger, Aureoba sidium, pullulans and sugar or inulin.
4. The food or drink of Claim 1, wherein the fructose polymer has a molecular weight
in the range of 2,000 to 20,000,000.
5. The food or drink of Claim 1, wherein the fructose polymer has a molecular weight
in the range of 10,000 to 15,000,000.
6. A food according to any of the Claims 1 to 5, containing a fructose polymer, comprising
at least one of a gelation material, a thickening agent, a low calorie sugar, a sweetener
having a high degree of sweetness, and an oil and fat, characterized by substituting
a fructose polymer for a part of or the whole of the gelation material, the thickening
agent, the low calorie sugar and the oil and fat.
7. The food according to any of the Claims 1 to 6, wherein said oil and fat is at least
one selected from the group consisting of fresh cream, cream cheese, butter and a
vegetable oil.
8. The food according to Claim 6, wherein said gelation material and/or thickening agent
is at least one selected from the group consisting of gelatin, a gum substance, pectin,
starch, yolk and albumen.
9. The food according to any of the Claims 1 to 8, which contains cream, jelly, bavarois,
mousse, jam, ice cream, ice milk, lacto-ice cream, sherbet, sauce, mayonnaise, dressing,
white sauce, chocolate, pudding, sponge cake, bread, spread, butter, margarine, ham
or sausage of fish and meat.
10. The food according to Claim 6, wherein said sweetener having a high degree of sweetness
is aspartame.
11. The food or drink of any of the Claims 1 to 10, wherein the food or drink is selected
from the group consisting of spreads, sauce, low calorie mayonnaise, low calorie dressing,
cream, low calorie whipped cream, low calorie chocolate cream, low calorie souffle
gras, low calorie cheese paste, low calorie rare cheese cake, low calorie butter cream,
low calorie baked cheese cake, low calorie madeleine, low calorie bread, low calorie
American pastry, low calorie brioche, low calorie doughnuts, low calorie corn potage
soup, low calorie margarine, yogurt beverage, soup, cocoa, low calorie ice cream,
sponge cake, pudding, cookies, lacto-ice cream, sherbert, ice-milk, jam, jelly, custard
pudding, chocolate mousse, wine cream, bavarois, ice cream, ham, and sausage of fish
and meat.
12. The food or drink of any of the Claims 1 to 6, wherein the fructose polymer is dispersed
in water, milk or mixture thereof in 10 to 40 % (w/w) to form a paste.
13. A method of producing a food or drink with reduced oil, fat, and sugar yet retaining
good gelation properties and good organoleptic properties such as taste, texture,
and flavor comprising substituting, wholly or partially, a fructose polymer mainly
composed of fructose bound by β-2,1-bonds for oils, fats, oil and fat substitutes,
thickening agents, gelation materials, and low calorie sugars.
14. The method according to Claim 13, wherein 20 to 70 % by weight of the oils and fats
are substituted by a fructose polymer.
15. The method according to any of the Claims 13 to 14, wherein the fructose polymer is
used in the form of a powder or a fluid.
16. The method according to Claim 13, wherein the fructose polymer is used in the form
of a paste by dispersing the fructose polymer in water, milk, other raw material of
the food or drink, or mixture thereof and the desired hardness of the paste is adjusted
by controlling the amount of fructose polymer in water, milk, other raw material of
the food or drink, or mixture thereof.
17. The method according to Claim 16, wherein the fructose polymer is dispersed in water,
milk, other raw material of the food or drink, or mixture thereof in 10 to 40% (w/w).
18. The method according to Claim 13, wherein the degree of substitution of the form of
fructose polymer for the gelation material or thickening agent or the ratio of the
form of fructose polymer to gelation material or thickening agent is determined by
the desired degree of gelation which is understood from consideration of the gel properties.
19. The use of a fructose polymer mainly composed of fructose bound by β-2,1-bonds dispersed
in water, milk, other raw material of a food or drink, or mixture thereof, as an oil
or fat substitute.
20. The use of a fructose polymer mainly composed of fructose bound by β-2,1-bonds together
with a sweetener having a high degree of sweetness as a sugar substitute.
21. The use of Claim 20, wherein the sweetener having a high degree of sweetness is aspartame.